Aloo Gobhi Recipe | How to make masala Aloo Gobhi

Aloo Gobhi Masala is an Indian dry vegetable recipe where we fry aloo and gobhi beforehand. Tossed in a tomato gravy, it is loaded with flavor and spices. It’s spicy and can be served with roti or rice. Mix this sabzi with dal-chawal and it’s the best comfort food you can have with your hands. I have learned this recipe from my Mom. It is one recipe which my Dad and brother love the most. In fact, now my husband is a big fan of “fried aloo gobhi” too.

Since it is fried you can take it while traveling by train too. The chances of getting it bad reduce down since we have fried the veggies beforehand. This recipe takes a bit of time compared to normal aloo gobhi recipe but it’s worth the taste.

An easy-peasy Aloo Gobhi recipe that can be made by anyone. Let’s get started.

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Aloo Bonda

Read Punjabi style Aloo Gobhi sabzi.

Print Recipe

Fried Aloo Gobhi Masala Recipe.

Aloo Gobhi Masala with loads of masala, easy and quick to make. Perfect to have it with roti, dal and chawal.

Course

main course

Cuisine

indian, indian north indian

Prep Time

15 Minutes

Cook Time

10 Minutes

Servings

People

Ingredients

• 1 Number Gobhi/ Cauliflower Medium Size
• 1 Number Aloo/ Potato Medium Size
• 1 Number Tomatoes Small-Medium size
• 1/4 teaspoon Cumin seeds
• 1/4 teaspoon Mustard seeds
• 2 Number Green Chillies
• a pinch asafoetida/ hing
• 1/2 teaspoon Haldi/ Turmeric powder
• 1 teaspoon Red chili powder
• 1/2 teaspoon Garam Masala Powder
• 1-2 teaspoon Coriander powder.
• Oil For Frying
• 1-2 Teaspoon Oil
• Salt To taste
• coriander leaves For garnish

Course main course Cuisine indian, indian north indian Prep Time 15 Minutes Cook Time 10 Minutes Servings People Ingredients 1 Number Gobhi/ Cauliflower Medium Size 1 Number Aloo/ Potato Medium Size 1 Number Tomatoes Small-Medium size 1/4 teaspoon Cumin seeds 1/4 teaspoon Mustard seeds 2 Number Green Chillies a pinch asafoetida/ hing 1/2 teaspoon Haldi/ Turmeric powder 1 teaspoon Red chili powder 1/2 teaspoon Garam Masala Powder 1-2 teaspoon Coriander powder. Oil For Frying 1-2 Teaspoon Oil Salt To taste coriander leaves For garnish

Instructions

1. Peel and cut the potato in long slices. You can cut them as you like but I like them like this.
2. Take out cauliflower flowers and cut them into medium size if the cauliflower is large in size.
3. Heat oil in a kadhai and fry them individually in batches till golden brown. We just want to fry them till they get cooked a bit.
4. Take them out in tissue paper so that extra oil gets soaked. Do this for all the potatoes slices and cauliflower.
5. Now take out the extra oil from kadhai and just keep a teaspoon left for the gravy. You can use this oil for any other sabzi in future.
6. Heat 1 teaspoon of oil in a kadhai. Add hing, jeera, rai and green chillies.
7. Once these start crackling, add finely chopped tomatoes and keep cooking them in low flame.
8. Once tomatoes start releasing oil, add all the dry masala. Red chilli powder, haldi powder, coriander powder, garam masala and cook it well.
9. Masalas should get cooked properly with the tomatoes.
10. Once done, add the fried aloo and gobhi. Add salt to taste and keep cooking on a low flame for 2-3 more minutes.
11. Voila! Your sabzi is ready. Serve it with roti, dal and chawal. You can have it with parathas too. Also you can take this while travelling.

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